This another great recipe for those times when you have some spare bananas sitting in the fruit bowl. I love rock cakes anyway as they are the perfect store cupboard bake and you can have them on the table in about 45 minutes, but adding some mashed banana to the basic recipe is an inspired idea. The banana adds an extra sweetness and they make your kitchen smell fabulous while they're in the oven.
The recipe comes from The Little Red Barn Baking book, an American book which I really should dig out more often as it contains some great recipes.
Being American, the measurements are in cups, which I've always found a bit of a faff to be honest, so I've converted the flour and butter into ounces and grams. I used cup measures for the raisins and chocolate but if you don't have these you can use something of a similar size as the amounts don't have to be exact. For reference, 1 cup = 250ml.
Banana Rock Cakes
(adapted from The Little Red Barn Baking Book by Adriana Rabinovich)
1 3/4 cups/250g/9 oz all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/3 cup/75g/2 3/4 oz unsalted butter, cut into chunks
1 tablespoons light brown sugar
1/3 cup golden raisins
1/2 cup chopped semisweet chocolate
1 cup ripe bananas (about 2 medium bananas)
1 teaspoon lemon juice
1) Preheat the oven to 400f/200c. Lightly grease a baking sheet.
2) Sift the flour and baking powder into a bowl. Rub in the butter then stir in the sugar, raisins and chocolate.
3) In another bowl, mash the bananas then add the lemon juice and egg, and mix well. Combine the bananas with the flour mixture to make a sticky dough.
4) Spoon the dough equally into 10 lumps on the baking sheet, leaving some space for spreading. Bake for 15 minutes, or until the cakes are golden brown. Cool on a wire rack.
Makes 10 cakes